Wugang resonant stones are formed under special geological conditions. Approximately 1.2 billion years ago, muddy rocks were deposited in the area around Wugang City. Due to later tectonic stress, numerous cracks developed, dividing the solidified muddy rock into irregular chunks. Between 60 million and 100 million years ago, large-scale magma intrusions occurred in the southern part of Wugang City. The heat from the magma traveled along rock fissures to the areas where the muddy rocks were located. These irregular chunks of muddy rock were baked by the high temperatures, forming a hard shell up to 2–3 centimeters thick on their outer edges. Because they cooled quickly, the interior experienced lower temperatures and shorter heating durations, preventing it from hardening. As a result of thermal expansion and contraction, the outer shell separated from the inner core. The space inside the shell allowed the inner core to produce certain sounds when shaken: a solid core creates a “dong dong” sound, broken fragments produce a “clatter,” and powdered fragments emit a “rustling” noise. The inner cores come in colors such as apricot yellow, light red, and gray. These are known as solid resonant stones. There is also a type of liquid resonant stone, which contains water and makes a “whooshing” sound when shaken. Both types of resonant stones are formed under similar geological conditions, where ancient muddy sedimentary rocks were altered by baking from deep-seated magmatic activity.
Sanlang Temple Beef, which originated in the Song Dynasty and flourished in the Qing Dynasty, was a renowned tribute beef brand during the Kangxi era. It is made from Jiaxian Red Cattle—one of China’s eight premium cattle breeds—cured with natural plant spices and “Yuquan” spring water. The beef is bright red, tender, delicious, fragrant yet not greasy, suitable for all ages, and is considered a high-quality green health food. It is hailed as...
Hand-torn pancake (10 RMB per serving). To be more precise, this hand-torn pancake is actually a hand-torn flaky pancake. As the name suggests, it resembles a regular flaky pancake but is even more fluffy. It has a crispy exterior and tender interior, with a richly aromatic and wheaty flavor. Eating it by hand offers a unique taste experience. According to the shop owner, because the flour in Guangzhou...
The ingredients for braised chicken in sauce, such as chicken, sauce, Sichuan peppercorns, etc., are all locally produced, making it a standard green food. The key seasoning for braised chicken in sauce is the sauce. The farmer’s resort makes its own sauce, which they call local sauce. The method of making local sauce is both simple and complex. It’s simple in that all you need is wheat flour to make it, but complex in that you have to master the seasons and be familiar with...
Zhangji Hard Flatbread is produced in Zhangji Village, Hongzhuangyang, Ye County, Pingdingshan City. Its main characteristics include: using a unique production technique, it is snow-white in color, layered, with slightly charred bottoms, and has a crispy and delicious taste. It is popular in Ye County and surrounding counties of Pingdingshan, and is also sold in cities such as Zhengzhou and Kaifeng. It falls under the category of craft specialty products.…
The main features of Ye County stewed noodles are: lamb stir-fried in the pot, made with high-quality flour that is fine, smooth, soft, chewy, and deliciously smooth; the broth is made from fresh lamb ribs and trotter bones, simmered with a blend of mild five-spice seasonings. It is rich but not greasy, light yet flavorful, and served with fragrant, crispy chili oil—offering an appealing color, aroma, and taste. It is well-known across more than ten surrounding counties and cities…
Grown in Mawan Village, Dengli Township. Its main characteristics are: sweet and refreshing taste, bright color, white with a red tint, high sugar content, rich in nutrients, freestone, widely cultivated, with a long history. It was once exported to the former Soviet Union, Hong Kong, and other regions, enjoying widespread fame. …
They are large, seedless, sweet, and have thick flesh. Varieties include Huizi persimmons, Mirror-surface persimmons, August Yellow persimmons, and Winter persimmons. They are produced in Ye County…
It is an insect-based medicinal material, with those having eight legs being the premium grade and offering high efficacy. The yield is limited and it is produced in Ye County.…
A type of traditional Chinese medicinal herb, with single-rooted specimens considered premium quality, known for their diuretic and cough-relieving effects. Produced in Ye County.…
Wugang sweet potatoes are a specialty of Wugang City, Pingdingshan, Henan Province. Not only does Wugang have a large area under sweet potato cultivation with high per-unit yields, but it has also pioneered a two-crop-per-year planting model. The city leads the nation in starch yield and enjoys a high conversion rate from sweet potatoes to starch. As a result, the China Specialty Association awarded Wugang the title of “Hometown of Sweet Potatoes in China.” The local farmers in Wugang have…
Wugang Momo is a distinctive snack from Wugang City, Pingdingshan, Henan Province. Compared to youcha (oil tea) or spicy soup, Momo has a more refreshing taste and a lingering aftertaste. It is a unique farmhouse specialty of Wugang. First, soybeans, peanuts, corn, and sesame seeds are roasted, then ground in a stone mill into a paste, which is then poured into a pot and brought to a boil. At this point,…
Wugang Hot Tofu is a specialty snack from Wugang City, Pingdingshan, Henan Province. Made from high-quality soybeans, the tofu is firmer than silken tofu but softer than regular tofu. When served, the hot tofu is cut into pieces and topped with a special chili sauce, aromatic seasoning, garlic juice, chive flower, and sesame paste. It is known for its fresh, spicy, and refreshing taste, with a strong aroma of beans,...
Savory tofu pudding is a unique snack from Wugang City, distinctly different from other regions where plain tofu pudding is typically mixed with salty beans or soy sauce. It is made by soaking high-quality soybeans, grinding them into a slurry, heating and boiling the mixture, then adding a small amount of alum to coagulate it into a pudding-like texture. Dried wild mountain vegetables or dried sesame leaves are then added, brought to a boil, and mixed with a flour paste. It is served with...
Qiaoxian is home to the largest cypress seed base in China, covering a construction area of 292 hectares, including 70 hectares of seed production forests and 140 hectares of seed orchard production zones. It currently possesses 274 high-quality seed strains, featuring 72 cypress provenances from across the country, and has also introduced global cypress varieties such as the American pencil cedar, Indian thuja, Mediterranean cypress, and Mexican cypress...
The Jiaxian Large-Tailed Han Sheep is an ancient and rare fine livestock breed native to our province, with its main production area located right in our city. Its excellent traits—such as early maturity, rapid growth, high-quality meat, tolerance to coarse feed, high fertility, and strong disease resistance—have long attracted the attention of experts both at home and abroad. However, due to various reasons, its current population has become quite limited…
Shanerxi tobacco is renowned both domestically and internationally for its thick leaves, golden color, moderate oil content, and richly aromatic fragrance. It is a representative of China’s strong-flavor flue-cured tobacco, with an annual planting area of over 80,000 mu. Jian County Shanerxi Tobacco, Jian County Tobacco Industry Association…
Ingredients: beef brisket, white radish. Seasonings: ginger slices, scallion segments, salt. Method: 1. Wash the beef brisket, cut into chunks, blanch, rinse, and drain. Place in a clay pot. Add enough water to cover the beef, along with scallion segments and ginger slices. 2. Cover, bring to a boil over high heat, then reduce to low heat and simmer slowly until the beef is tender, for at least one and a half hours;…
Jiaxian Hele Noodles are a distinctive and flavorful snack with a history of over a thousand years, made from carefully selected ingredients, commonly referred to as Jiaxian Hele. These are round, noodle-like food items originally made with buckwheat flour, combined with chili oil rendered from pure mutton fat, broth simmered in a century-old pot, and tender, delicious mutton, along with more than ten seasonings including star anise, fennel, chili, …
Bred in Jiaxian County, Henan Province. These cattle have a well-proportioned build, well-developed muscles, and stand about 130 cm tall. They feature a square-shaped head with large ears, a moderately long neck, prominent shoulder humps, deep chests, broad backs, slightly sloping rumps, and a rectangular silhouette when viewed from the side. Their tails are set slightly high, are long and thin, and their hooves are large, round, and solid. The cows have well-developed udders and full bellies, but are somewhat shorter in stature. Bulls have slightly shorter necks...